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Journal of Food Quality
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2022
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Article
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Tab 4
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Research Article
Comparison of the Nutritional and Taste Characteristics of 5 Edible Fungus Powders Based on the Composition of Hydrolyzed Amino Acids and Free Amino Acids
Table 4
Flavored amino acid content (g/100 g) in 5 kinds of edible fungus powders.
Sample
Umami amino acids
Sweet amino acids
Bitterness amino acids
Tasteless amino acids
Agrocybe chaxinggu
edible fungus powder
0.574
0.616
0.682
0.131
Pleurotus citrinopileatus
edible fungus powder
0.412
0.633
0.441
0.163
Flammulina velutipes
edible fungus powder
0.757
0.969
0.606
0.310
Lentinus edodes
edible fungus powder
0.469
0.499
0.193
0.067
Hericium erinaceus
edible fungus powder
0.115
0.179
0.211
0.045